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Lets Talk Burgers
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Lizard Dragger
Posts: 99
I have not done burgers on my new egg yet and my boys and I are craving some good ones. I have good quality 80/20 beef and want to make 3 good thick juicy burgers, at least 1" thick. I have archived the site and found 350 degrees for 15 minutes a side in a few posts, what kind of results will I get from that?? Anyone else have any ideas for a really good burger, we like ours medium rare??
Comments
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Lizard Dragger,
It has been my experience that they don't take 15 min. per side to achieve med. rare, (I also prefer them that way), so I use a Thermapen instant read thermometer and take them to 135 degrees then let them rest for a good five minutes before serving. They are one of my favorite things on the egg. I think your grid temp. of 350 to 375 is about right. Good luck with them. Bucky
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Lizard Dragger, I've become convinced that in this day and age our ground meat needs to be pretty well done to be safe. I cook them to 160 internal and find that they are still very good when cooled at around 350 to 375 dome. Just my two cents.
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[ul][li]Burgers[/ul] -
www.ceramicgrillstore.com ACGP, Inc. -
tjv,
I don't buy burger at the store any longer. I buy brisket or chuck roasts and grind my own. I agree I think fresh is better.
Even making homemade Italian Sausage grinding butts up.[p]Mike
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Lizard Dragger,
I'm with Car Wash and some others here. I'm totally off of "pre-ground" beef. I bought a grinder attachment for my Kitchen Aid and do all of my own grinding now. I did it partly out of concern for safety, but also because you can make some awesome burgers mixing your cuts just like you like them.
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TRex,
i love that pic
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tjv,
Advance apology on the potential silly question....[p]So can I just buy a brisket flat and cut it into chunks and grind it on a KitchenAid grinder?[p]Thanks,
Chris
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ccraig4604,
You bet! I usually do sirloin and chuck, but whatever cut or cuts you can find that will offer a good balance of fat and lean is fine. I'm sure some of the folks here have more experience with this than I do. Let's see if anyone chips in here.
Hank
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www.ceramicgrillstore.com ACGP, Inc. -
Hank,
Thanks for your response! So now there's another thing I have to add to my list of foods to cook on the egg.... chili, cedar planked salmon, freshly ground burgers.... when does it stop? [p]Thanks again,
ccraig4604
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Quit getting rid of my burnt ends! That is why I went to chuck roasts.
BTW, order a Whole Ribeye today. It will be aged 21 days when I pick it up. Steaks in Oklahoma![p]Mike
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tjv,[p]Cool, thanks! So how do you estimate how much of the fat do you leave of the point? Is it cost effective to grind your own vs. preground (excluding flavor factors, of course)? I will definitely give this a try...[p]Thanks again,
ccraig4604
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I buy top sirloin roasts when they are on sale, carve out every chunk of fat and non-meaty tissue I can see, and the grind it with my kitchenaid grinder. What you end up with is super duper extra lean ground beef at a lower cost than regular ground beef. My wife likes if for making sheppard's pie and other ground beef dishes for the fam, but because there is so little fat you have to watch what you make with it.[p]It makes excellent burgers in the egg if cooked properly, but even on the egg the lack of fat leaves little room for error. On anything but an egg they would end up drier than a roast beef in England (that's a cut toward's the limey's). When I make burgers I usually mix it 50/50 with lean ground from my butcher to add some fat. [p]Ottawa_egger
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Rick's Tropical Delight,[p]Thanks. Me too :-)
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Lizard Dragger,
When I do burgers I throw some mesquite pellets in the coals to make a heavy smoke. I love the strong taste in the burgers. May not be for everyone!.
Good luck!
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Lizard Dragger, I use a raised grid, Guava or cherry chunk, and shoot for 250º dome. Takes about 40 min, flip at 20 min. No less than 20% fat, about 1/2 lb. Pull at 150. makes a very juicy, smokey burger.
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Correction to the above: I cook them to about 145-150 and they are done through and through at that temp.
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ccraig4604,
Not sure if I'm late to reply here (been busy Egging!), but I like about 15%-20% fat just eyeballing the cuts. The suggestion to cut the tip off the brisket is dead on. Or, with a sirloin or round, just make sure to leave some fat on for flavor. 90-100% lean just makes a tasteless, crumbly burger, IMHO.
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